Introduction

Cookie Butter Tres Leches Cake is a delightful twist on the classic Latin dessert, combining the rich flavors of Biscoff cookie butter with a moist, milky sponge. This cake is perfect for special occasions or whenever you crave something uniquely sweet and creamy.

Cookie Butter Tres Leches Cake Recipe - Recipe Image

Ingredients

1½ cups (210g) cake flour
½ cup (65g) Biscoff cookies, finely ground
1 tsp ground cinnamon
1 tsp baking powder
½ tsp kosher salt
⅔ cup (133g) sugar
6 large eggs, separated
2 tsp vanilla extract
¾ tsp cream of tartar
1½ cup (355ml) heavy cream or whole milk, divided
1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
½ cup creamy cookie butter, microwaved for 20-30 seconds until warm
1½ cups (355ml) heavy whipping cream
2 Tbsp confectioners’ sugar
½ tsp ground cinnamon
⅓ cup crushed Biscoff cookies, for garnish

Instructions

Step 1: Prepare the baking dish by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish with butter or nonstick spray.
Step 2: In a large bowl, whisk together cake flour, ground Biscoff cookies, ground cinnamon, baking powder, and kosher salt. Set aside.
Step 3: In the bowl of a stand mixer with paddle attachment, beat sugar and egg yolks on medium to medium-high speed for about 5 minutes. Add vanilla extract and ½ cup heavy cream, mixing on low speed until just combined.
Step 4: Gently fold the dry ingredients into the wet mixture until combined. Transfer to a large mixing bowl and clean the stand mixer bowl.
Step 5: In the cleaned mixer bowl with whisk attachment, beat egg whites and cream of tartar on high speed until stiff peaks form, about 3 minutes.
Step 6: Carefully fold the egg whites into the batter in three batches until fully incorporated.
Step 7: Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: While the cake bakes, whisk together 1 cup heavy cream, sweetened condensed milk, evaporated milk, and warmed cookie butter in a bowl until smooth.
Step 9: As soon as the cake is out of the oven, poke holes all over the surface using a wooden skewer or fork. Pour the milk mixture evenly over the cake and let it cool to room temperature, about 30 minutes.
Step 10: Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Step 11: Before serving, whip heavy cream, confectioners’ sugar, and ground cinnamon until medium to stiff peaks form. Spread the whipped cream evenly over the cake and sprinkle with crushed Biscoff cookies as garnish.

Tips & Variations

For extra flavor, lightly toast the ground Biscoff cookies before folding them into the batter.
Substitute whole milk for heavy cream in the milk mixture for a lighter version.
Add a pinch of nutmeg or cardamom for a warm spice twist.
If you can’t find Biscoff cookies, speculoos or ginger snap cookies work well as alternatives.
Use a hand mixer if you don’t have a stand mixer; just be careful to fold gently when combining egg whites.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors improve as it sits, but the whipped topping is best fresh. To reheat, allow slices to come to room temperature or warm briefly in the microwave, but avoid heating too long as it softens the cake texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute dairy-free milk such as coconut or almond milk for the heavy cream and evaporated milk, but the texture and richness may change slightly.

How do I get the cake so moist?

The secret is poking holes in the warm cake and pouring over the tres leches milk mixture, which soaks in to create that signature moist texture.

Cookie Butter Tres Leches Cake Recipe

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★★★★★

4.9 from 126 reviews

This luscious Cookie Butter Tres Leches Cake combines the rich creaminess of the classic tres leches milk soak with the warm, spiced flavor of cookie butter and Biscoff cookies. Light, airy cake layers infused with three milks and topped with whipped cream and crunchy cookie crumbs make this dessert a crowd-pleaser perfect for any celebration or indulgent treat.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 5 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Latin American

Ingredients

Scale

Dry Ingredients

1½ cups (210g) cake flour
½ cup (65g) Biscoff cookies, finely ground
1 tsp ground cinnamon
1 tsp baking powder
½ tsp kosher salt

Wet Ingredients and Cake Batter

⅔ cup (133g) sugar
6 large eggs, separated
2 tsp vanilla extract
¾ tsp cream of tartar
1½ cup (355ml) heavy cream or whole milk, divided

Milk Soak

1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
½ cup creamy cookie butter, microwaved for 20–30 seconds until warm
1 cup (237ml) heavy cream (from the 1½ cup divided above)

Topping

1½ cups (355ml) heavy whipping cream
2 Tbsp confectioners’ sugar
½ tsp ground cinnamon
⅓ cup crushed Biscoff cookies for garnish

Instructions

Prepare the baking dish: Preheat your oven to 350°F (175°C) and place a rack in the center. Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray to prevent sticking.
Mix the dry ingredients: In a large bowl, whisk together the cake flour, finely ground Biscoff cookies, ground cinnamon, baking powder, and kosher salt. Set aside for later use.
Beat the wet ingredients: Using a stand mixer with the paddle attachment, beat the sugar and egg yolks on medium to medium-high speed for about 5 minutes until thick and pale. Add vanilla extract and half a cup of heavy cream. Mix on low speed until just combined.
Fold in dry ingredients: Gently fold the dry ingredients into the wet mixture until fully incorporated without overmixing. Transfer this mixture to a large mixing bowl and clean your mixer bowl.
Whip the egg whites: Add the egg whites and cream of tartar to the clean stand mixer bowl. Beat on high speed until stiff peaks form, approximately 3 minutes.
Incorporate egg whites: Fold the whipped egg whites into the batter in three batches, gently folding to maintain the airy texture.
Bake the cake: Pour the batter evenly into the prepared baking dish, smoothing the surface with an offset spatula. Bake for 15-20 minutes, or until a tester inserted into the center comes out clean.
Mix the three milks: While the cake bakes, whisk together 1 cup of heavy cream, sweetened condensed milk, evaporated milk, and warmed cookie butter until smooth.
Drench the cake in tres leches: Immediately after removing the cake from the oven, use a wooden skewer to poke holes all over the surface. Pour the milk mixture evenly over the warm cake and let it cool to room temperature, about 30 minutes.
Chill the cake: Cover the soaked cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and the cake to absorb the milk mixture.
Prepare the topping and garnish: In a stand mixer fitted with a whisk attachment, whip the remaining heavy cream with confectioners’ sugar and ground cinnamon until medium to stiff peaks form. Spread the whipped cream evenly over the chilled cake and sprinkle with crushed Biscoff cookies before serving.

Notes

Use room temperature eggs for better volume when whipping.
Warm the cookie butter slightly to make it easier to incorporate into the milk mixture.
Use a wooden skewer or fork to poke holes in the cake to ensure the milk soak penetrates deeply.
For best results, chill the cake overnight to fully absorb the tres leches mixture.
Feel free to substitute whole milk for heavy cream in the batter for a lighter texture.

Keywords: Cookie Butter Tres Leches Cake, Biscoff, Tres Leches, Milk Cake, Spiced Cake, Holiday Dessert, Creamy Dessert